Carrot Souffle

The original carrot souffle recipe created right here in Baton Rouge by Piccadilly® Cafeteria. Over the years it has become one of their most popular sides and one of the South’s most sought after recipes. Trust us, this recipe is so good it’ll have even you pickiest eaters begging to eat their veggies!

Here’s what you’ll need:

2 pounds carrots, peeled and sliced
½ cup melted butter
1 cup granulated sugar
3 tbsps flour
1 tsp baking powder
1 tbsp pure vanilla extract
pinch nutmeg
pinch cinnamon
3 eggs, beaten
1 tbsp powdered sugar for dusting

Let’s get Stirrin’ It Up:

Preheat oven to 350°F. Bring a large pot of lightly salted water to a boil. Add carrots and cook 15 minutes or until tender. Drain carrots, place in a large mixing bowl and mash. Whisk in melted butter, granulated sugar, flour, baking powder, vanilla, nutmeg, cinnamon and eggs until well blended. Transfer mixture to a 2-quart casserole dish. Bake 30 minutes. Remove from oven and sprinkle with powdered sugar. Serve as a side dish to any main course or use as a filling for pies, tarts or turnovers.

Recipe Courtesy: Stirrin’ It Up and Chef John Folse

Check out more Turkey Tips and Holiday Recipes below:

Holiday Recipe Guide